Ooni Karu 12 Review After Almost 2 Years: Is It Still Worth It?
Updated: Oct 22
Disclosure: This review isn't sponsored by Ooni, and Ooni didn't provide the oven. Everything here is my own opinion after cooking on it for the long haul. As an Amazon Associate I earn from qualifying purchases.
Last updated: October 14, 2026
I've been cooking on my first-generation Ooni Karu 12 since Christmas 2024, and it's been a ton of fun. It's a compact, multi-fuel pizza oven: I run mine on wood pellets, but it also takes charcoal, and you can add Ooni's optional gas burner attachment.
Here's my honest take on how it heats up, what it's like to cook on, the accessories I think you actually need, and which Ooni Karu I'd point you to today now that a second generation is out.
Ooni Karu 12 at a Glance
Verdict: Still worth it. A fun, fast, portable pizza oven with a learning curve.
Best for: Backyard cooks who want Neapolitan-style pizza and enjoy cooking over a live fire.
Heat: 950°F max; about 850°F in as little as 15 minutes, per Ooni.
Cook time: Roughly 60 to 90 seconds per pizza in my cooks.
Fuel: Wood or charcoal, plus an optional gas burner. I use wood pellets.
Size and weight: 12-inch pizzas; 26.5 lb, per Ooni.
Must-have extras: An infrared thermometer and a perforated peel.
Still sold? Yes, on Ooni's site, which lists it as the 1st Generation model, $249 on sale ($349 regular) as of September 2026. It's currently unavailable on Amazon.
Prefer to watch? Here's my full Ooni Karu 12 video review, where I cook a ricotta and pepperoni pizza, a white lobster pizza and a classic margherita:
Quick Verdict
After all this time, I still strongly recommend the Ooni Karu 12 if you want a more unique outdoor cooking experience. It gets hot fast, turns out Neapolitan-style pizza in about 60 to 90 seconds, and it's light enough to move around. There is a learning curve, and you'll want an infrared thermometer and a good peel, but it has that wow factor and it's worth the effort.
How I Tested the Ooni Karu 12
This is a long-term, hands-on review of my own oven, not a spec-sheet roundup. For the cook in my video, I fueled it with wood pellets, cleared the ash from the fuel tray first, checked the stone with an infrared thermometer, and baked three different pizzas back to back, adding fuel between each one. Specs and prices in this review come from Ooni's US website and are labeled that way, so you can tell my experience apart from the manufacturer's numbers.
Is the First-Generation Karu 12 Still Sold?
Yes, for now. When I checked Ooni's US site in September 2026, the original Karu 12 was still listed as the "1st Generation" model, on sale for $249 (regular price $349). It now sits alongside two second-generation models: the 12-inch Karu 2 and the 16-inch Karu 2 Pro. As of October 2026 it shows as currently unavailable on Amazon, so Ooni's site is the place to buy it. I cover which one I'd buy further down.
What You Get: The Specs in Plain English
According to Ooni, the first-generation Karu 12 includes:
Multi-fuel design: wood or charcoal, with a gas burner sold separately
Max temperature of 950°F, and 12-inch pizzas in as little as 60 seconds
A 15mm-thick cordierite baking stone
Ceramic-fiber-insulated stainless steel shell
Folding legs with non-slip feet
A removable chimney with an adjustable vent
A weight of 26.5 lb, and about 31.5 x 15.8 x 30.3 inches assembled
A 1-year warranty, extended to 5 years when you register the oven with Ooni
In my video I call it about 26 lb and say it reaches around 950°F in roughly 15 minutes. Ooni's own figure is that it hits the ideal baking temperature of 850°F in as little as 15 minutes, with 950°F as the top end.
Pain Point 1: Does It Really Get Hot Enough, Fast Enough?
Yes. The insulated stainless steel body is the reason it heats up quickly, and those high temperatures are exactly what you want for Neapolitan-style pizza. Once mine is at temperature, each pizza takes roughly 60 to 90 seconds, and you can see the crust start to rise within seconds of hitting the stone.
The catch is knowing when the stone itself is ready. The Karu 12 doesn't have a built-in thermometer, so I use the Ooni infrared thermometer to check the surface temperature of the baking stone. I consider it a must: knowing the stone temperature is what gets you an evenly cooked pizza.
Pain Point 2: Keeping the Heat Up Between Pizzas
With solid fuel, the oven is only as hot as the fire you keep feeding. The fuel chamber is at the back, and before every cook I make sure the fuel tray is clean of any ash so the fire gets good airflow.
During a cook, add fuel in between pizzas so the temperature stays high. If you launch pizza after pizza without topping up, the next one won't cook as well. The chimney keeps the smoke moving up and out, and its adjustable damper lets you control the airflow.
My tip: Make adding a little fuel part of your routine between every pizza, not something you do once the flames look low.
Pain Point 3: Launching and Turning the Pizza
This is where the learning curve lives. Two peels made the biggest difference for me:
A wooden peel for building and launching: I stretch the dough on a floured wooden peel. It stays cool, and the dough slides off it easily, especially on that first transfer into the oven.
The Ooni perforated pizza peel for cooking: It's super lightweight, which makes it easy to maneuver and rotate the pizza while it cooks.
What I Cooked in It
For the cook in my video, I made three pizzas once the oven hit my goal temperature:
Ricotta and pepperoni: a ricotta base with hand-cut pepperoni and fresh basil.
White lobster pizza: I got creative with a white base, butter and lobster. Cook the lobster first, then add it to the pizza.
Classic margherita: the simple one that shows off what a hot stone and a fast bake can do.
Living With It: Setup, Storage and Portability
Folding legs: The legs fold down, which is nice for storage.
Removable chimney: It comes off easily, so the oven packs down smaller.
Weight: At 26.5 lb per Ooni, it's light enough to carry around the yard or bring along.
Ash cleanup: Plan on emptying the fuel tray before each cook.
Ooni Karu 12 Pros and Cons
✅ Pros
Heats up fast and gets hot enough for Neapolitan-style pizza
Pizzas cook in roughly 60 to 90 seconds
Multi-fuel: wood or charcoal, with an optional gas burner
Compact and portable at 26.5 lb, with folding legs and a removable chimney
Durable stainless steel shell
Genuinely fun to cook on, with real wow factor
❌ Cons
There's a learning curve, especially launching and turning pizzas
You need to add fuel between pizzas to keep the heat up
No built-in thermometer, so an infrared thermometer is close to essential
Ash needs to be cleared from the fuel tray before each cook
Limited to 12-inch pizzas
Gas burner is an extra cost
Which Ooni Karu Should You Buy? Karu 12 vs. Karu 2 vs. Karu 2 Pro
All three current Karu models are multi-fuel ovens that burn wood or charcoal, with a gas burner sold separately. Here's how they compare, based on Ooni's US site:
Model | Pizza size | What stands out | Ooni price (Sept 2026) |
Karu 12 (1st Gen) | 12-inch | Lowest price; 26.5 lb | $249 sale ($349 regular) |
Karu 2 (2nd Gen) | 12-inch | Glass door, bigger fuel tray; just under 34 lb | $449 |
Karu 2 Pro (2nd Gen) | 16-inch | 17-inch cooking area, glass door, Bluetooth temperature hub | $849 |
Best Value: Karu 12, 1st Generation ($249 on sale, $349 regular)
This is the oven I own and cook on, and at the current sale price it's the cheapest way into a multi-fuel Ooni. If you're fine with the learning curve and don't need the extras below, it's still a great oven. Ooni also sells it with the gas burner for an extra $120.
Heads up: when I checked on October 14, 2026, the Karu 12 was listed as currently unavailable on Amazon. Ooni's own site still sells it. If you'd rather buy on Amazon, the Karu 2 below is the closest in-stock option.
Best Upgrade at 12 Inches: Karu 2, 2nd Generation ($449)
Ooni's replacement for the Karu 12. It's still a 12-inch multi-fuel oven that reaches 950°F, but per Ooni, the Karu 2 adds a glass door with ClearView tech so you can watch the pizza cook, and a bigger solid fuel tray. It's heavier, at just under 34 lb. I haven't cooked on it myself.
Best for Bigger Pizzas: Karu 2 Pro, 2nd Generation ($849)
If you want 16-inch pizzas or room for things like roast chicken and steaks, this is the step up. Per Ooni, the Karu 2 Pro has a 17-inch cooking area, a large glass door and a Bluetooth temperature hub that sends readings to your phone. I haven't tested this one either.
Prices are from Ooni's US site as of September 2026 and change often, so check before you buy.
Who Should (and Shouldn't) Buy the Ooni Karu 12
The Karu 12 is a great fit if you:
Want a more unique outdoor cooking experience than a grill
Love Neapolitan-style pizza and want it at home
Like the idea of cooking with a real fire
Need something compact and portable
You might want something else if you:
Want to press a button and walk away (look at a gas oven or add the gas burner)
Want to make pizzas bigger than 12 inches
Don't want to tend the fire between pizzas
Ooni Karu 12 FAQ
Is the Ooni Karu 12 worth it?
Yes, for most backyard pizza fans. I've cooked on mine since Christmas 2024 and it's still a ton of fun: it heats fast, bakes a pizza in 60 to 90 seconds, and costs less than the newer Karu 2. It takes some practice, but it's worth the effort.
Is the Ooni Karu 12 discontinued?
No. As of September 2026, Ooni still sells it as the Karu 12 1st Generation, alongside the newer Karu 2 and Karu 2 Pro. It is currently unavailable on Amazon, though.
Ooni Karu 12 vs. Karu 2: which should I get?
The Karu 12 is the better value at its current sale price. The Karu 2 adds a glass door and a larger fuel tray for $200 more. Both make 12-inch pizzas.
Ooni Karu 12 vs. Karu 2 Pro: what's the difference?
Size and price. The Karu 2 Pro makes 16-inch pizzas, has a 17-inch cooking area, a glass door and a Bluetooth temperature hub, per Ooni, and costs $849. The Karu 12 makes 12-inch pizzas and was $249 on sale in September 2026.
What fuel can you use in the Karu 12?
Ooni lists wood and lump charcoal, plus propane with the optional gas burner.
Can you use wood pellets in the Ooni Karu 12?
I do. Wood pellets are what I use in mine, including for the cook in my video. Note that Ooni's Karu 12 page lists wood and lump charcoal rather than pellets specifically.
Can you add a gas burner to the Ooni Karu 12?
Yes. The gas burner is sold separately, and Ooni also sells the Karu 12 bundled with the burner for an extra $120 (September 2026 pricing).
How long does the Ooni Karu 12 take to heat up?
In my experience about 15 minutes. Ooni says it reaches 850°F in as little as 15 minutes, with a max of 950°F.
What size pizza can the Karu 12 make?
12-inch pizzas. If you want 16-inch pizzas, Ooni's Karu 2 Pro is the multi-fuel option.
What accessories do you need for the Ooni Karu 12?
I'd start with three: an infrared thermometer to check the stone, a floured wooden peel for launching, and a lightweight perforated peel for turning pizzas while they cook.
Do you need an infrared thermometer?
I'd call it a must. The Karu 12 has no built-in thermometer, and knowing the stone temperature is key to an evenly cooked pizza.
How long does a pizza take in the Ooni Karu 12?
Roughly 60 to 90 seconds once the oven is at temperature.
Is the Ooni Karu 12 portable?
Yes. It weighs 26.5 lb per Ooni, the legs fold down and the chimney comes off, so it's easy to carry around the yard or pack up and bring along.
Final Verdict: Is the Ooni Karu 12 Worth It?
My first-generation Ooni Karu 12 is still one of the most fun things I cook on. It heats fast, bakes a pizza in about a minute, and handles everything from a simple margherita to a butter-and-lobster white pizza. Add an infrared thermometer and a good peel, keep feeding the fire between pizzas, and you'll get past the learning curve quickly.
My advice: grab the Karu 12 from Ooni while it's still on sale if value matters most, or go for the Karu 2 if you want the glass door or prefer to buy on Amazon.
More Tested Kitchen Reviews
More Guides From My Testing
What should I test next? Leave a comment below and let me know which kitchen or backyard product you'd like to see in my next Tested Kitchen review.
Comments